Uploaded September 2025 | Updated September 2026, 3 weeks ago
Learn how to make perfect crispy and fluffy Puri at home with this easy step-by-step recipe! 🫓 Whether you call it poori, puri, or luchi, this traditional Indian bread pairs beautifully with potato curry, chana masala, or any of your favorite sides.
In this video, we’ll show you the secret to getting puffed puris every time using simple ingredients you already have in your kitchen. Perfect for breakfast, lunch, dinner, or festive occasions!
Makes about 17-18 puris
Ingredients
2 ¾ cups (350 g) atta (whole wheat chapati flour)
½ cup + 1 tbsp (70 g) semolina (fine)
1 tsp (7 g) fine sea salt
3 tbsp (45 ml) cooking oil, plus more for oiling hands and surface
1 cup (240 ml) water (plus a little extra if needed)
Neutral vegetable oil, for deep frying
Method
Make the dough
In a large bowl, mix together the flour, semolina, and salt. Stir in the sunflower oil, then pour in 1 cup water. Knead for about 5 minutes until you have a stiff, slightly rough dough. If it feels dry, sprinkle in a little more water, a teaspoon at a time.
Rest it
Rub a little oil over the dough, wrap it in plastic wrap (or cover with a damp towel), and let it rest for 30 minutes. This helps relax the gluten so the dough rolls out evenly.
Shape the puris
Pinch off a piece of dough, about the size of a golf ball (roughly 50 g). Roll it between your palms, then flatten on a lightly oiled surface. With an oiled rolling pin, roll into a circle about 4–5 inches wide and 2 mm thick. Repeat with the remaining dough, stacking the rounds between oiled sheets of parchment or on a greased plate so they don’t stick.
Heat the oil
In a deep, heavy-bottomed pan or fryer, heat about 2 inches of oil to 350°F (180°C). To test, drop in a small piece of dough — it should sizzle and rise to the top immediately.
Fry the puris
Slide one puri gently into the hot oil. As soon as it floats to the surface, tap it lightly with a slotted spoon to encourage puffing. Once it balloons, fry for about 20 seconds, flip, and cook the other side for another 20 seconds until golden brown and crisp.
Drain and serve
Remove with a slotted spoon and drain on paper towels. Continue with the rest of the puris, keeping the oil hot. Serve immediately while they’re still warm and puffy.
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Learn how to make perfect crispy and fluffy Puri at home with this easy step-by-step recipe! 🫓 Whether you call it poori, puri, or luchi, this traditional Indian bread pairs beautifully with potato curry, chana masala, or any of your favorite sides.
In this video, we’ll show you the secret to getting puffed puris every time using simple ingredients you already have in your kitchen. Perfect for breakfast, lunch, dinner, or festive occasions!
Makes about 17-18 puris
Ingredients
2 ¾ cups (350 g) atta (whole wheat chapati flour)
½ cup + 1 tbsp (70 g) semolina (fine)
1 tsp (7 g) fine sea salt
3 tbsp (45 ml) cooking oil, plus more for oiling hands and surface
1 cup (240 ml) water (plus a little extra if needed)
Neutral vegetable oil, for deep frying
Method
Make the dough
In a large bowl, mix together the flour, semolina, and salt. Stir in the sunflower oil, then pour in 1 cup water. Knead for about 5 minutes until you have a stiff, slightly rough dough. If it feels dry, sprinkle in a little more water, a teaspoon at a time.
Rest it
Rub a little oil over the dough, wrap it in plastic wrap (or cover with a damp towel), and let it rest for 30 minutes. This helps relax the gluten so the dough rolls out evenly.
Shape the puris
Pinch off a piece of dough, about the size of a golf ball (roughly 50 g). Roll it between your palms, then flatten on a lightly oiled surface. With an oiled rolling pin, roll into a circle about 4–5 inches wide and 2 mm thick. Repeat with the remaining dough, stacking the rounds between oiled sheets of parchment or on a greased plate so they don’t stick.
Heat the oil
In a deep, heavy-bottomed pan or fryer, heat about 2 inches of oil to 350°F (180°C). To test, drop in a small piece of dough — it should sizzle and rise to the top immediately.
Fry the puris
Slide one puri gently into the hot oil. As soon as it floats to the surface, tap it lightly with a slotted spoon to encourage puffing. Once it balloons, fry for about 20 seconds, flip, and cook the other side for another 20 seconds until golden brown and crisp.
Drain and serve
Remove with a slotted spoon and drain on paper towels. Continue with the rest of the puris, keeping the oil hot. Serve immediately while they’re still warm and puffy.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
